Optimizing Nigella Oil Extraction Temperature for Sustainable Production

Abstract

Understanding the extraction process of Nigella oil is crucial due to its significant impact on yield, quality, and therapeutic effectiveness. This study explored the effects of various screw press temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) on the quantity and quality of Nigella oil to optimize conditions that maximize yield while maintaining its nutritional and therapeutic attributes. Our findings indicate a linear increase in oil yield as screw press temperatures rose from 40 °C to 80 °C. There were no significant differences observed in total phenolic content (TPC), cupric reducing antioxidant capacity (CUPRAC), or the composition and ratio of fatty acids across oils extracted at different temperatures. However, the ferric-reducing antioxidant power (FRAP) was highest in oils extracted at 60 °C, while the thymoquinone (TQ) content peaked between 40 °C and 60 °C. These results underscore the importance of optimizing screw press temperatures to strike a balance between maximizing oil yield and preserving its valuable therapeutic and nutritional properties